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Week in Week Out by: Simon Hopkinson List Price: £20.00 Price: £6.75 You Save: £13.25 (66%)Prices subject to change. |
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Binding: Hardcover EAN: 9781844005024 Format: Illustrated ISBN: 184400502X Label: Quadrille Publishing Ltd Manufacturer: Quadrille Publishing Ltd Number Of Pages: 256 Publication Date: September 21, 2007 Publisher: Quadrille Publishing Ltd Release Date: September 21, 2007 Studio: Quadrille Publishing Ltd Sales Rank: 31853 Related Items:
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Customer Reviews
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 Rating:  - Offally grumpyI too, was misled by the title into thinking this would be everyday recipes, arranged by the seasons, but it turns out that 'Week in, week out' refers not to the cooking but to the writing of his weekly column in the Independent. Although there are 52 columns there are no headings and no very discernible order (starts with New Year, Christmas still being mentioned on p.67) so you can't easily find a recipe suitable for a particular time of year. Although some of the recipes are very good, and the methods given are very thorough, this was spoilt for me as an enjoyable read by the sheer tetchiness of the author's tone. As the favourable review by Henrietta Green notes, he is 'dismissive of modern food fads'. Well, he seems to be ... Read More: Rating:  - week in week out,,simon hopkinson.im sorry to say i was very disappointed with this book,with a title like week in week out i was expecting a recipe book filled with slightly more basic recipes but found things like smoked eel!boiled salted ox tongue,roasted quails,braised pheasant,duck pilaf,chilli crab salad,poached lamb tongue and the photos were very old fashioned very 80's.i dont often find a cook book that i find uninspiring but this really left me cold.i really didnt find one recipe that i thought sounded nice. Rating:  - Simon Hopkinson - one-time chef appeals equally to professional and home cooks.His new book, Week In Week Out is a collection of 52 `seasonal stories'. It kicks off in winter with such dishes as Devilled Whitebait and Grilled Veal Kidneys with Creamed Onions and Sage. Spring offers Tomatoes stuffed with Crab & Basil, Summer makes the most of Broad Beans with Cream & Mint while for autumn he suggests Scallops with Verjuice & Chives. These recipes echo Simon's philosophy of `cooking for pleasure, rather than slavishness towards fashion'. This book is not just for the complicated. Check out what he says about something as simple and foolproof as boiling new potatoes. Apparently it's just not good enough to plop them into boiling water, skin intact, as I always do. Oh no, you should take the trouble ... Read More: Rating:  - Good but not greatSimon Hopkinson;s books are fun and well-written, and this book is no exception. Recommended: a good Christmas purchase. I did however buy, at the same time, Martin Lampen's debut book SAUSAGE IN A BASKET, published at exactly the same time as Simon's. This is a hilarious skewering of the ways food is served up to us in Britain, with all the attendant marketing gimmicks which the hapless British public seem to fall for time and again. Undoubtedly one of the laugh-out-loud funniest books about food I've ever read, and I strongly recommend it. A nice counterpoint to Simon's book (one I suspect Simon himself would enjoy), if you're in the market for two books. And it proves the essential fact that it is not only celebrity chefs who have ... Read More: Rating: - Simon does it again!There are some things you wait for with childlike excitement and once I'd heard Simon had this book in the offing I couldn't wait. I even pre-ordered. Straight from it's Amazon packaging into the kitchen. The oil-slicked Caponata and the heady Tiramasu proved once again that from book to plate Simon delivers. You are in a safe pair of hands that guide you in a commonsense way to a competent plate of food. The knowledge, the care and concern for the recipes and ingredients shine through. Both he and Nigel Slater have raised the bar on creating recipes that translate so well and encourage readers to have a go. Simon, should you read this, be aware that you can still find tasty Jersey spuds just the way you remember ... Read More: |
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